Lemon Pudding Cake

This may not be sugar free, but you definitely won't miss the gluten or the dairy. You get this firm pudding as a base with a light meringue topping. 

1 1/2 cups organic coconut sugar
4 tblsp. potato starch
1/2 tsp. salt
2 tblsp. melted coconut oil
15 drops Lemon Essential Oil
5 eggs, separated
2 cups almond milk

Preheat oven to 350 degrees.

Mix sugar, potato starch and salt in large bowl. Add the remaining ingredients except the egg whites. Mix well.
Beat egg whites in small bowl until stiff peaks form. Fold into other ingredients. Pour into 8" x 8" square or small rectangular glass or stoneware pan. This pan will then be placed into a larger glass, stoneware or foil pan filled with 1" of hot water.

Bake for 45-50 minutes. Test by taking a knife and pulling the cake away from the side of the pan to make sure it is set. (It will set more as it cools.) Carefully take the cake pan out of the pan filled with water. (You can do this by using a knife placed under an edge and gently lifting up so you can grab it with a potholder.) Store in refrigerator after it has cooled.

Next time I make this I am going to add some raspberries. Mmmmm.

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